Tuesday, July 27, 2010


it's been a fun hobby of mine to make little quirky postcards for birthdays. recently, myself and few friends have even started sending postcards via snail-mail! awesome? indeed!

birdlime presents to you- the postcard, restylized and prettyfied!
can be used for announcements, birthdays (which is technically an announcement, right?), just because, mostly for fun

and what it looks like after your local USPS puts on the finishing touches!

i kept the address visible on purpose:::yes, please send us mail.. we're big fans!

this particular birthday announcement was printed on gloss paper and matted with card-stock for durability (those postal workers get a little rough sometimes).

a big fav (personally) are the square creations going out....

a similar backing as the one above is then attached (4X4 size),
and like magic your friend gets a sweet goodie in their mailbox!

because really, who isn't a fan of your mail carrier delivering something other than junk-n-bills?

as soon as my yellow cartridge is delivered and inserted- it's on!

Monday, July 19, 2010

good enough to eat!

stolen recipe from real simple magazine:

Serves 4Hands-On Time: 15mTotal Time: 25m


  • 1 pound baby red potatoes (about 12)
  • kosher salt and black pepper
  • 1/4 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 4 stalks celery, thinly sliced
  • 2 tablespoons chopped fresh chives
  • 1/2 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • 1 1/2 pounds medium shell-on shrimp
  • 1 tablespoon seafood seasoning (such as Old Bay)


  1. Place the potatoes in a medium pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until tender, 12 to 15 minutes. Drain, run under cold water to cool, and cut into quarters.
  2. In a medium bowl, whisk together the sour cream, lemon juice, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the potatoes, celery, and chives and toss to combine.
  3. Meanwhile, heat grill to medium-high. In a bowl, toss the asparagus with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. In a second bowl, toss the shrimp with the seafood seasoning and the remaining tablespoon of oil.
  4. Grill the asparagus, turning occasionally, until tender, 6 to 8 minutes. Grill the shrimp until opaque throughout, 1 to 2 minutes per side. Serve the shrimp and asparagus with the potato salad.

here is the making of a perfect summer meal!

the preparation!

the grilling!

puttin' it together!

oh, hello- you're delicious!!

Tuesday, July 6, 2010

it comes in waves:::

yours truly is starting to feel inspired again. yay.